1, salty seasoning
Salty taste has been listed as one of the five flavors since ancient times. Salty taste is the main taste in cooking application and the basic taste of most compound flavors. There is a saying that salty taste is indispensable for ordinary dishes. It is necessary to add a proper amount of salty taste to sweet and sour taste and hot and sour taste to enrich palatability.
2. Sweet seasoning
Sweetness is called sweetness in ancient times and is one of the five flavors. Sweetness can be used alone to prepare sweet food in cooking; It can also be used to adjust a variety of compound flavors to make food sweet and delicious, and it can also be used to correct flavor, remove bitterness and fishy smell, which has a certain effect of relieving boredom.
3. Sour seasoning
Sour taste is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone. Sweeteners in a broad sense include all sweet substances, whether solid or liquid, natural or synthetic. Glucose, fructose, cyclamate, aspartame, etc. These different sweeteners have different sweetness and functional characteristics, which play an extremely important role in the color, aroma, taste, shape, quality and preservation of products.
4. Spicy seasoning
Spicy taste is actually tactile pain rather than taste. However, because of habit, I also regard it as blindness. The function is to promote the tension and appetite of eating. Spicy seasoning includes: pepper, pepper, ginger, onion and garlic.
5, umami seasoning:
Umami is a delicious food that people strive to pursue in their diet, which can make people feel comfortable and happy. Umami flavor mainly comes from amino acids, nucleotides and succinic acid, and most of them exist in meat and livestock, fresh fish, eggs and other main materials. Such as monosodium glutamate, shrimp, fish sauce, oyster sauce, fresh bamboo shoots and other foods can also be fresh.
References:
Baidu encyclopedia-seasonings